Latest Research on Flavor Components and Sensory Properties of Food

Dear Colleagues,

The growing awareness of the importance of food quality and rapidly increasing consumer demands are increasingly driving the development of innovative technological processes that enable a long shelf-life to be maintained while significantly reducing the use of preservatives and preserving valuable nutritional components. However, unavoidable changes occur during food processing and storage depending on the type of product and the processes used. These changes affect the flavor and sensory properties of foods, which are important aspects of their quality and for consumer satisfaction.

Sensory analysis methods are an essential tool in quality management for improving existing food products and for developing new ones. The ability to accurately assess the sensory quality of food is of paramount importance in the food industry. Sensory evaluation provides important quantitative and qualitative data to support product development and influence marketing and business decisions. The sensory appeal of food is one of the most important factors influencing consumer purchase decisions.

The aim of this Special Issue is to present the latest research on the effects of processing and storage on the formation of flavor components and sensory properties of foods.

Dr. Magdalena Gantner
Dr. Eliza Kostyra
Guest Editors

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• storage and food processing
• sensory properties
• sensory and instrumental measurements
• classic and new consumer methods
• flavor components
• new product development
• consumers and expectations
• purchase decisions
• food quality
• novel food

Title: Influence of coffee storage time and conditions on volatile compound content and sensory quality
Authors: Magdalena Gantner
Affiliation: SGGW

Title: Investigating consumers' perceptions and motivations behind edible insects in Greece: A Grounded Theory approach
Authors: Anastasia Fountouli1, Elena Raptou1*, Konstantinos Polymeros2, Theodoros Varzakas3*, Efthimia Tsakiridou4
Affiliation: 1Department of Agricultural Development, Democritus University of Thrace, 68200, Orestiada, Greece 2 Department of Food Science and Nutrition, University of Thessaly, 43100 Karditsa, Greece 3 Department Food Science and Technology, University of the Peloponnese, 24100 Kalamata, Greece 4Department of Agricultural Economics, School of Agriculture, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece
Abstract: Background: Edible insects constitute a healthy source of food with high nutritional value, promoted in coordinated efforts to address global food insecurity by providing a sustainable alternative to traditional animal protein. The present study sought to explore consumers’ perceptions and attitudes toward insect consumption, and also define the main motivational factors influencing public awareness and acceptance toward entomophagy. Methods: Using a qualitative research design, individual-level data were selected from a sample of 70 consumers in Greece via semi-structured personal in-depth interviews. The Grounded Theory framework was adopted to develop awareness, perception and acceptance drivers. Results: Although a small proportion of participants completely ignored the usage of insects as food ingredients, especially in ethnic dishes, the great majority demonstrated abhorrence toward entomophagy, describing feelings of disgust and repulsion. Furthermore, all of the respondents seemed to be reluctant toward the inclusion of edible insects in food meals available to consumer markets through the food processing businesses and supermarket distribution channels. Food safety concerns were strong since many consumers seemed to question the regulations in insect cultivation and the preparation of insect-based foods. Conclusions: Lack of information and cultural influences were found to restrict consumers’ acceptance toward entomophagy, whereas neophobic reactions comprised a limiting factor in incorporating insect components in food processing and Greek cuisine. This study emphasized the need for a holistic information plan, which will help both food businesses and consumers understand the vital role of edible insects in modern food environments.

Title: Enhancing the Value of Greek-style Yoghurt as a Functional Food by Incorporating Strawberry-tree (Arbutus unedo L.) fruit and Peach
Authors: Raquel Carriço 1, Joana Marcos 1, Cátia Baptista 2, Vanessa Vasconcelos 2, Helena Beato 2, Ana Riscado 2, Ana Silveira 2, Inês Pitacas 3, Luísa Paulo 2, António Moitinho Rodrigues 3,4, M. Lídia Palma
Affiliation: 1 Universidade Lusófona, Campo Grande 376, 1749-024 Lisboa, Portugal 2 Centro de Apoio Tecnológico Agro-Alimentar (CATAA), 6000-459 Castelo Branco, Portugal 3 School of Agriculture- Polytechnic Institute of Castelo Branco, 6001-909 Castelo Branco, Portugal 4 CERNAS-IPCB, Castelo Branco, 6001-909 Castelo Branco, Portugal 5 Research Center for Biosciences & Health Technologies (CBIOS)- Universidade Lusófona de Humanidades e Tecnologias, Campo Grande 376, 1749-024 Lisboa, Portugal 6 Center for Natural Resources and Environment (CERENA)- Instituto Superior Técnico (IST)- Universidade de Lisboa, Av. Rovisco Pais, 1049-001 Lisboa, Portugal 7 EPCV-ULHT-Universidade Lusófona de Humanidades e Tecnologias, 1749-024 Lisboa, Portugal 8 Centre for Functional Ecology, TERRA Associate Laboratory, Department of Life Sciences, University of Coimbra, Calçada Martim de Freitas, 3000-456 Coimbra, Portugal
Abstract: Research background. As consumers become more health-conscious, they are increasingly seeking out foods that offer potential health benefits, such as yoghurts. To encourage more sustainable and healthy consumption habits, it is important to develop functional products using local ingredients. Experimental approach. In this study, we created various formulations of Greek yoghurt using strawberry-tree fruit (STF) (Arbutus unedo L.) and peach puree, with no added sugar. Both peach and STF were sourced locally. We performed a sensory analysis to determine the preferred formulation, selecting either z1 (20% STF and 80% peach) or z2 (30% STF and 70% peach) (Figure 1). Results and conclusions. After comparing the two, z1 emerged as the preferred formulation, with a score of 1.65 ± 0.48 (on a scale of 1-3). We then conducted physicochemical and microbiological analyses on the z1 formulation, which had a pH of 4.12 and 0.90 g of lactic acid for 100 g, to fully characterize the product. We have developed a Greek yoghurt that incorporates peach and STF while satisfying the requirements for "low-fat" (1.68 ± 0.01 g), "low-saturated fat" (1.00 g), and "no added sugars" nutrition claims. Additionally, our yoghurt contains more fibre than commercial Greek yoghurts (0.47 ± 0.02 g and 0.2 g, respectively) Novelty and scientific contribution. These are all important features of an optimal functional product, in line with the guidelines provided by the World Health Organization in promoting a healthy diet that encourages reduced fat and saturated fat intake, limited consumption of added sugars, and increased fibre content. To the best of our knowledge, this is the first time describing a Greek yoghurt containing STF purée.

Title: Predicting Sensory Notes in Green Coffee Beans Using Spectrometry and Deep Learning Algorithms
Authors: Blanca Gonzalez-Sanchez, Oscar Sandoval-Gonzalez*, José de Jesus Agustín Flores-Cuautle, Ofelia Landeta-Escamilla, Otniel Portillo-Rodríguez, Gerardo Aguila-Rodriguez.
Affiliation: Predicting Sensory Notes in Green Coffee Beans Using NIR Spectroscopy and Advanced AI Techniques
Abstract: This study investigates the relationship between the physicochemical properties of green coffee beans and their sensory attributes using near-infrared spectroscopy (NIR) combined with advanced artificial intelligence algorithms. By employing deep learning and machine learning techniques, an intelligent system was developed to accurately predict coffee sensory profiles from NIR spectra. Key wavelengths influencing sensory characteristics—such as aroma, fragrance, flavor, and aftertaste—were identified across various sensory notes, including floral, fruity, herbal, nutty, caramel, chocolate, spicy, resinous, pyrolitic, earthy, and fermented. The system achieved a 98% accuracy in predicting these sensory notes, representing a significant advancement in green coffee sensory analysis.

Title: Effect of Malvaviscus arboreus flower and leaf extract on the functional, antioxidant, rheological, textural and sensory properties of goat yogurt
Authors: -
Affiliation: -
Abstract: The present study aimed to evaluate the impact of using concentrations (1% and 2%) of Malvaviscus arboreus flower (FE) and leaf (LE) extracts as functional ingredients in developing yogurts using goat milk. We investigated the effect of these concentrations (YFE1%, YFE2%, YLE1%, and YLE2%) on the physicochemical, bioactive, antioxidant, rheological, textural, and sensory properties of goat yogurt over a 28-day storage period. The inclusion of FR and LE resulted in a significant increase in antioxidant activity (10.17 µmol TEAC/g) in yogurt and potentiated the capacity to inhibit lipid oxidation during storage. We observed a reduction in the viability of lactic cultures (especially L. bulgaricus), suggesting a potential antimicrobial action of the extracts. Additionally, the use of FE, particularly at a concentration of 2% (YFE2%), improved antioxidant and textural properties and reduced syneresis at the end of extended storage. Formulations YFE1% and YFE2% received positive sensory evaluations. Therefore, the results indicate that FE holds high potential as a functional food ingredient. This research paves the way for future investigations into integrating new Malvaviscus arboreus extract-based ingredients, offering new dimensions in the field of functional foods.

Title: Volatile compounds of sucuk, a dry fermented sausage: Effects of autochthonous strains, ripening rate and fat type
Authors: -
Affiliation: -
Abstract: -

Title: Integrated transcriptomic and metabolomic analyses reveal the effects of climate on volatiles in 'Centennial Seedless' grape berries and their underlying molecular mechanisms
Authors: Hui Xie; Yang Li; Shouan Han; Min Wang; Xuehui Zhu; Lihuan Qin; Wen Zhang; Xinbo Guo
Affiliation: Research Institute of Horticulture, Key Laboratory of Genome Research and Genetic Improvement of Xinjiang Characteristic Fruits and Vegetables, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China
Abstract: Keywords: climate; volatile aroma; transcriptome; metabolome; Muscat flavor; high-temperature

Title: sensory properties of lentil biscuits enriched with plant based proteins, matcha tea and inulin
Authors: -
Affiliation: -
Abstract: -

Title: Creation of Phytocomplex with antioxidative dietary fiber - Potential of Circular Economy to Solve Health and Eco-Demographic Challenges
Authors: Vladimir S. Kurćubić1*, Slaviša B. Stajić2, Marko Dmitrić3, Saša Živković3, Nikola Stanišić4, Luka V. Kurćubić5, Vladimir Živković6,7 Vladimir Jakovljević6,7, Pavle Z. Mašković8
Affiliation: 1University of Kragujevac, Faculty of Agronomy, Department of Food Technology, Cara Dušana 34, 32102 Čačak, Serbia.  2University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11080 Belgrade, Serbia.  3Veterinary Specialized Institute “Kraljevo”, Žička 34, 36000 Kraljevo, Serbia.  4Institute for Animal Husbandry Belgrade – Zemun, Autoput Beograd-Zagreb 16, 11000 Belgrade, Serbia. 5Department of Medical Microbiology, University Clinical Center of Serbia, Pasterova 2, 11000 Beograd, Serbia.  6Department of Physiology, Faculty of Medical Sciences, University of Kragujevac, 69 Svetozara Markovica St., 34000 Kragujevac, Serbia.  7Department of Human Pathology, Sechenov First Moscow State Medical University, 8 Trubetskaya St., 119991 Moscow, Russia. 8University of Kragujevac, Faculty of Agronomy, Department of Chemical Engineering, Cara Dušana 34, 32102 Čačak, Serbia.
Abstract: Phytocomplexes can potentially be nutraceuticals or natural supplements in food, with synergistic antioxidant and antimicrobial action, and as such serve for the design and development of reformulated healthier or more functional food, with a beneficial effect on human health. For such high scopes, it is necessary to conduct complex transdisciplinary research, within the framework of scientific projects. Traditional and often insufficiently safe techniques for preparing plant extracts and the general variability of the chemical composition and content of bioactive molecules in plant raw materials due to a series of external factors require modern, innovative, competitive, i.e. sustainable models of their production. Phytocomplexes proved to be significantly more effective and efficient when applied as preservatives or antioxidants than single plant extracts in food, especially if they were obtained by green extraction methods (GEM) or lyophilization - no chemical substances are used, and the highest level of bioactive ingredients is delivered to consumers through safe, environmentally friendly and different products. Of course, the synergistic action of bioactive substances in phytocomplexes is extremely important in the production of food, pharmaceutical, and cosmetic products. The price of a cocktail of natural supplements and value-added additives - phytocomplexes, as well as the price of products that enrich or fortify, is certainly more acceptable, reduces the investment and their market value is increased, adjusted to the demands of consumers and the market. We present the detailed state of the art science and technology and consider the impact of current "clean label" foods, nutrients, and natural supplements on public health. The use of by-products and weeds in agri-food sector has found its place, due to the topicality of the circular economy (CE) and environmental protection, as the newest area in the reformulation and creation of sustainable food production and processing.

Title: Taste panellists’ evaluations in official cheese competitions. Analysis for improvement proposals
Authors: Patricia Hernández; Pedro Saavedra; Conrado Javier Carrascosa Iruzubieta; Elizardo Monzón; Esther Sanjuán
Affiliation: Animal Pathology Department
Abstract: Sensory analysis is a tool for determining cheeses quality by tasting during official competitions, useful for revitalising the local cheese sector. This work aims to: acquire information about the outcomes of official cheese tastings on the Gran Canaria Island (Spain); analyse this information to improve the sampling methodology, as a possible reference for similar events held elsewhere worldwide. The results of four consecutive tasting competitions were studied over 4 years. The annual scores for odour, taste, texture and overall impression, given by 26 taste panellists (5 permanent), were analysed. This gave 2,291 evaluations of 329 cheeses from 13 different varieties. A mixed model was applied with year and cheese variety as fixed effects, and taster and cheese as random effects. Agreement among the permanent tasters’ scores was considered by the intraclass correlation coefficient. The results indicated significant differences in the final scores according to the considered year and cheese variety, and suggested lack of stable patterns, but homogeneity in the last years. The vegetable rennet and sheep/goat’s milk semi-matured cheeses obtained the best scores, and the cows’ milk and pasteurised semi-mature cheeses, the worst. All the sensory variables significantly distinguished the cheese varieties, but not texture and taste in the last competition. Agreement among permanent tasters was significant in the last 2 years.

Title: Profile of volatile compounds associated with the aroma and flavor of human colostrum and its relationship with maternal diet
Authors: -
Affiliation: -
Abstract: Background. Colostrum is a source of chemosensory information for the newborn that facilitates its adaptation to extrauterine life. Studies on the sensory chemical characteristics of colostrum are limited. Research aim/question. To determine whether there is a relationship between maternal diet and volatile compounds related to aroma and flavor present in colostrum. Method. Exploratory cross-sectional study, n= 48 healthy women aged 18 to 40 years who were in the postpartum recovery area of a regional hospital in the city of Querétaro, Mexico. Colostrum samples were collected from each participating woman in triplicate (100 microL each) and the foods consumed 24 hours prior to sampling and the foods consumed during the last trimester of pregnancy were recorded. Extraction and determination of volatile compounds was performed by solid phase microextraction and gas chromatography coupled with mass spectrometry. Results. The mean number of volatile compounds detected per sample was 42 (± 8.20). The human colostrum samples analyzed showed a wide variability of volatile compounds and were grouped according to their chemical properties. Through a principal component analysis it was established that the presence of nonanal (aldehyde) was influenced by the consumption of red tomato, while the presence of limonene (terpene) was influenced by the consumption of orange and natural orange juice. The presence of diallyl disulfide (sulfur) was detected in 94% of the colostrum samples analyzed, influenced by the consumption of garlic, which was consumed by 67% of the women surveyed. Conclusion. The presence of aldehydes in colostrum samples was associated with lipid oxidation and the consumption of foods such as tomatoes, while the presence of sulfur compounds such as diallyl disulfide was associated with garlic consumption.

Title: The Impact of Advertising Voice Pitch on Sweet Food Purchase Intention: A Perspective of Cross-Modal Correspondence
Authors: Qian Tiana; Siqiao Zhaoa; Jiahui Guoa; Rebecca Mung Yan Lyuc; Xiaoxiang Lind; Jingyun Dingb, *
Affiliation: a Department of Psychology, School of Social Development and Public Policy, Fudan University, ShangHai, China; b Mental Wellbeing and Counseling Services, Fudan University, ShangHai, China; cMalvern Collage Hong Kong, Hong Kong, China; dAuspicious Enterprises Co., Ltd., Shanghai, China;
Abstract: In marketing contexts, the pitch of advertising voices influences consumers' intentions to purchase sweet foods. Study 1 confirmed the cross-modal correspondence between high-pitched voices and sweetness through a sound–taste matching task. Study 2 explored the influence of advertising voice pitch on consumers' purchase intentions and the underlying mechanism. Study 3 incorporated product rating information to investigate the boundary conditions for the effects of advertising voice pitch. The results indicate that matching high-pitched advertising voices with the inherent sweetness of a product can significantly enhance consumer purchase intentions, primarily through improved processing fluency that facilitates the cognitive assimilation of advertising content. Furthermore, the effectiveness of voice pitch modulation in advertising is significantly moderated by product ratings; favorable ratings amplify the positive effects of high-pitched voices, whereas unfavorable ratings neutralize these effects. This study elucidates the pivotal role of sensory congruence in advertising, emphasizing how sensory marketing can leverage altered sensory properties due to processing and storage to enhance consumer engagement and satisfaction. It adds to the discourse on the strategic use of sensory cues in marketing to optimize consumer responses to food products, aligning technological advancements in food processing with effective marketing strategies.

Title: Liquid chromatography quadrupole time-of-flight mass spectrometry-based metabolic characterization of mango ripened by different methods
Authors: Jishi Wang; Chaoqi Ren; Jiafu Wang; Jiqiang Fu; Qingchun Yin; Yongping Huang; Zeying He
Affiliation: Hainan Institute for Food Control, Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation
Abstract: So far, the metabolic differences between tree-ripened and postharvest-ripened mangoes have largely remained unexplored. The aim of this study was to evaluate the chemical composition of nutrient substance in mangoes subjected to different ripening methods. An untargeted metabolomic approach based on ultra performance liquid chromatography coupled to quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS) were carried out to investigate the differences between artificially ripened and naturally ripened mangoes. Principal component analysis results indicate a clear separation between the different treatment groups. Variance analysis, fold change and orthogonal partial least squares discriminant analysis (OPLS-DA) were employed to find potential markers. In total, 69 metabolites were identified, with significant variations in the abundance of organic acids, vitamins, carbohydrates, and polyphenols closely related to the ripening methods of mangoes. These results contribute to a better understanding of the metabolic changes in mangoes due to different ripening methods, which could be used to assist in evaluating quality of mango fruit.